Ranchero Breakfast Tostadas

Ranchero Breakfast Tostadas

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Servings: 4


  • 2 cups cooked black beans
  • 1/4 to 1/2 cup light sour cream
  • 2 green onions white and green parts, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1 teaspoon freshly ground pepper
  • 4 slices cooked bacon chopped (optional)
  • 8 small corn tortillas
  • Extra-virgin olive oil for brushing
  • 1 tablespoon coconut oil or unsalted butter
  • 8 eggs
  • 1 cup shredded white Cheddar cheese
  • 2 avocados peeled and thinly sliced
  • 1/3 cup chopped fresh cilantro
  • 1 lime in wedges
  • Hot sauce for serving (optional)


  • Whether cooking the beans from scratch or using canned, drain the beans and add them to a saucepan over low heat and warm through.
  • Add about 1/4 cup tepid water, 1/4 cup of the sour cream, the green onions, cumin, salt, and pepper and mash with a potato masher or a large fork until coarsely mashed but not entirely smooth.
  • Stir in the bacon.
  • Taste for salt and pepper, add the remaining sour cream if you'd like the beans to be creamier, then turn off the heat and keep covered until needed.
  • Preheat the oven to 400 degrees F.
  • Brush the tops of the tortillas with a bit of olive oil and lay them on a rimmed baking sheet (it's fine if they overlap).
  • Bake until just lightly browned, 6 to 8 minutes.
  • Remove from the oven and set aside.
  • Heat a large frying pan with the coconut oil over medium heat.
  • Working in batches as necessary, gently break the eggs in the pan and cook sunny-side up or to your desired doneness, covering the pan if you like your yolks more cooked through.
  • Build a tostada by topping a tortilla with about 1/4 cup of the bean mash, 1 egg, and an eighth of the cheese, avocado slices, and cilantro.
  • Repeat with the remaining ingredients.
  • Serve garnished with a slice of lime and hot sauce to taste.
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